Quick Cauliflower Giardiniera

We love Giardiniera - but the cauliflower is our favorite part. This is a quick pickled, spicy salad chocked full of cauliflower. Add any additional veggies! Sliced carrots or celery - any veggie that will hold up well for pickling.

2 cups white vinegar

2 cups water

2 Tbsp. sugar

1 bay leaf

1/2 tsp. crushed red pepper flakes (more if you like)

1 tsp. salt

1 large head cauliflower, trimmed and cut into bite-size florets

1 red bell pepper, cut into 1-inch pieces

Pickled pepperocini peppers

1/2 tsp. oregano

3 Tbsp. extra-virgin olive oil

Freshly ground black pepper

Combine vinegar, water, sugar, bay leaf and crushed red pepper and salt in a large saucepan

Bring to a boil.

Add cauliflower and bell pepper. Maintain a lively boil and cook until the vegetables are tender-crisp, about 5 minutes. Remove from heat and let stand for 5 minutes. Reserve cooking liquid.

Transfer the veggies to a medium bowl, Stir in oil, oregano, pepperocini and salt and pepper to taste.

Add reserved cooking liquid.

Pack into jars and refrigerate.

I save jars.

Since I usually make small batches, these jars are the perfect size for pickles and this Italian Salad.